homeTuck into Wasabi Crusted Tuna with Miso Beurre Blanc and mojitos at Cheescake Factory, Greek Salad Lavosh at ARAMARK’s University of Michigan Health Systems account, a Tandoori Chicken sandwich at Cosi, Thai Foon Shrimp at Ruby Tuesday and Salmon Nicoise Salad at Mimi’s Café. These are mainstream American foodservice options?
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Ethnic Trend Success Stories for Custom Culinary® customers: |
You betcha. According to Restaurant & Institutions magazine’s 2008 New American Diner Study, ethnic cuisine and healthful menu options top the list as far as what foodservice customers are interested in, including up-and-coming foods from cultures like South America, Southeast Asia and the Eastern Mediterranean. And pulse-of-the-marketplace juggernaut The Hartman Group calls the adoption of ethnic foods one of the most important opportunities that both foodservice and the retail food sector can tap into.
Small wonder, since ethnic menu items address so many other important trends, including the changing demographics of the American population, consumer demand for bold flavors and lots of variety, and concern about nutrition and wellness—with their high ratio of healthy fruits, vegetables, grains and legumes, many ethnic specialties speak to a number of dietary issues, including vegetarian lifestyles. Often these items are also lower in food costs.
These trends go far beyond The Big Three ethnic cuisines of just a decade ago—Mexican, Italian and Chinese flavors, ingredients and menu specialties have become nearly as commonplace on today’s menus as signature hamburgers and mac-and-cheese.
But there’s still an art to the science of introducing ethnic flair to mainstream menus. Because of increased competition from “authentic” ethnic restaurants, consumers are already getting more familiar with a broad array of new tastes, and operators need to tread carefully when introducing ethnic choices to their own menus.
Fortunately, appetizers and sauces represent two relatively easy and low-risk areas in which to begin experimenting. Think of the way that by-now-familiar items like quesadillas, spring rolls and fried calamari have worked their way onto menus: in the appetizer section. Customers are more than happy to spend a few dollars to try a new flavor or ingredient by virtue of an appetizer, rather than making a commitment to an entire entrée—especially when those appetizers are so easy to share.
As far as sauces go, favorites like soy-ginger (a.k.a. teriyaki), pesto, and salsa began life as ethnic specialties that were introduced to American diners in order to jazz up favorite foods like grilled chicken, pasta and chips. Can Jamaican mojo, Spanish romesco and Japanese miso be far behind? In addition to serving as dippable flavor boosters for foods, many sauces do double- and triple-duty as marinades, dressings and sandwich spreads, giving the savvy operator a number of ways to introduce global flavors onto a popular menu.
Happily, there are also many iconic foods from lesser-known Latin, Asian and Mediterranean cuisines that are starting to “jump the tracks” into more familiar American territory. Here are some ethnic favorites to consider when making the translation.
- Indian tandoori – Although traditionally prepared in the ancient, beehive-shaped tandoor oven, this style of cooking also refers to chicken, fish, vegetables and other ingredients that are marinated in yogurt and spices (such as ginger, coriander, garlic, cayenne and garam masala) and then roasted
- Korean-style bulgogi – Part of the great tradition of Korean barbecued meats, bulgogi consists of thin slices of sirloin or other prime meat, marinated with a flavorful mixture of soy, sugar, sesame oil, garlic and ginger, then grilled or broiled
- Pad Thai – Sweet and spicy flavors distinguish this Thai specialty of stir-fried rice noodles with eggs, fish sauce, chili and lime, often garnished with peanuts, shrimp or tofu, and fresh cilantro
- Vietnamese noodle soups – Pho (pronounced fuh, as in fun) is but the best-known of a legion of comforting and delicious full-meal Vietnamese soups; this one generally consists of thin rice noodles cooked in a rich beef stock with slices of beef (or sometimes chicken), onions or scallions, and cilantro, which the customer garnishes at will with fresh bean sprouts, basil and other herbs, lime, and chilis or chili sauce
- Yakitori and other Japanese grilled foods – One of the centerpieces of Japanese cuisine is skewers of grilled, marinated chicken (called yakitori) and other skewered meats, vegetables, seafood, tofu and so on, often served with a soy-based dipping sauce on the side
Latin/Caribbean
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Latin & Caribbean Flavors Come to Life
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- Churrasco and other grilled meats – The Latin American tradition of barbecuing or grilling flavorful pieces of marinated meat is observed throughout Brazil, Argentina, Guatemala, Chile and Puerto Rico. Churrasco is often served with rice, beans, salad, fried potatoes and the piquant green sauce known as chimichurri (generally made from chopped parsley, oregano, garlic, pepper, salt and chilis in olive oil)
- Jerk – Native to Jamaica, jerk is a style of cooking in which pork, beef, chicken or seafood is rubbed with a fiery jerk spice mixture (typically made with allspice and Scotch bonnet chiles along with thyme, nutmeg, garlic, cinnamon and clove), and then grilled over an open fire
- Cuban-style sandwiches – Cuban culture is rife with sandwiches, including this tasty pressed sandwich made with ham, roast pork, Swiss cheese, pickles and mustard on a crusty round Cuban roll and griddled under a weight until toasty
- Empanadas – These stuffed, savory pastries are seen throughout the Latin world, from Spain and Portugal to the Caribbean, Central and South America, and the Philippines. One of the most popular consists of hashed meat mixed with raisins and olives and spiced with cumin and paprika, but empanadas can be filled with anything from salt cod to sweet corn
- Dulce de leche – Meaning “milk candy,” this caramel-like sauce is popular in desserts from throughout Latin America, including cakes, cookies, ice cream and drinks, including coffee specialties
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Hummus: A variety of flavor Enhance hummus with:
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- Mezze – What tapas are to Spain, the little plates of appetizers known as mezze are to Greece, Turkey and other places in the eastern Mediterranean. Mezze (or meze) can be anything from plates of olives, cheese and dips such as hummus (chickpea) and roasted eggplant spread to more elaborate meatballs, stuffed grape vine leaves and vegetables, and various sausages.
- Paella – Just possibly the national dish of Spain is this elaborate, shareable specialty made with rice and any number of vegetable and protein ingredients, such as chorizo sausages, chicken, shrimp, clams and mussels.
- Tagine – Referring to both the conical clay vessel and the Moroccan stew cooked within, usually lamb or chicken and other ingredients with raisins or other dried fruits, nuts, and such spices as saffron, cinnamon, ras el hanout (an elaborate spice mixture), garlic, cumin and ginger.
- Caldo verde – A filling, meal-in-a-bowl Portuguese soup made with kale, potatoes, onions and slices of spicy horizon sausage.
- Shawarma – This sandwich of pressed lamb, beef or chicken cooked on a rotisserie is popular throughout the Middle East (it is called doner kebab in Turkey); the meat is shaved off the turning spit and served on hot pita bread along with yogurt dressing or hummus and vegetables such as tomatoes and cucumbers.
